Chef Ryan

Cajun Chef Ryan

Feeling & sharing a world of cooking ~ more than your average Cajun


BBQ Shrimp New Orleans Style

May 30th, 2008 · 13 Comments

This has become one of our favorite dishes lately and is actually a modified version of a Weight  Watcher recipe we found in one of their annual publication recipe books. Our version follows a more traditional New Orleans BBQ style shrimp, and we have taken some of the sauce ingredients and increased the amounts because we cannot get enough of that yummy liquid to soak up with the French bread! This is an easy preparation and only takes about 30 minutes from prep time to sitting at the dinner table. Be sure to have plenty of napkins or even wet towels available to wipe up the sauce from your lips and hands as you peel the delectable shrimps.

Yield: 4 – half pound servings


3 Tbsp Butter

¼ Cup Garlic, minced

¾ Tsp Black pepper, freshly ground

3 Tbsp Crystal hot sauce

¼ Cup Rosemary, fresh chopped

¾ Cup Caesar dressing

4 ½ Tbsp Worcestershire sauce

3 Tbsp Lemon juice, fresh

2 lbs. Shrimp, shell on, headless, 21-30 count

¾ Cup Beer

1 each Lemon, sliced, seeds removed

1 Loaf French bread


  1. Pre heat oven to 350° F. This will be used to heat the bread later on.
  2. Melt the butter in a large non-stick sauté pan over medium-low heat.
  3. Add the garlic and slowly sauté for 3-5 minutes.
  4. Add the black pepper, hot sauce, rosemary, Caesar dressing, fresh lemon juice, and Worcestershire sauce and stir well and bring to a slow simmer.
  5. Add the shrimp and stir well and then add the beer and stir again.
  6. Fold in the lemon slices.
  7. Place French bread in pre heated oven to warm.
  8. Turn up the heat under the shrimp to high and stir occasionally until shrimp are pink and cooked through.
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Tags: Cajun · Entrees · Recipes · Seafood

13 responses so far ↓

  • 1 South of the Border // Jun 1, 2008 at 7:33 pm

    Good to see you posting again. Sounds like a good recipe. Just a couple of ingredient questions. 1. Just use any commercial Caesar dressing?, 2. Give me a hint as to what “Crystal” hot sauce is like. We won’t find it here, and I just need to know what it’s like to look for a substitute. Maybe just tabasco sauce?



  • 2 Frank // Jun 2, 2008 at 4:48 pm

    Looks good Ryan. I recently had BBQ shrimp and grits (polenta?) at Commander’s Palace. Do you have any idea what their recipe is for the grits? I believe there was a white cheese in the grits.

    Ed if I may, Crystal® is a louisiana Hot Sauce made with fresh cayenne peppers similar to FRANK’S® RedHot® Original Cayenne Pepper Sauce and is not as spiced as Tabasco®.

  • 3 Ryan Boudreaux // Jun 2, 2008 at 5:56 pm

    Hey there Ed and Frank! Good questions and comments, and thanks for the hot sauce answer Frank.
    Yes, any hot sauce would do, I prefer Crystal brand because it does not have as much of a vinegar taste and I also find that Tabasco makes everything taste more like Tabasco and takes away from the main ingredient, but that’s just my own taste.

    In reply to the second question, any creamy Caesar dressing in a jar or bottle will do for this recipe.

    Frank, typically for a creamy white cheese in the cheese grits I would use a garlic string cheese or any creamy melting cheese like Munster or provolone. I remember at the Eiffel Tower we used to make our cheese grits with a mild white cheddar cheese. But I will do some research on the Commander’s recipe and follow-up with you on it later.

    Culinarily yours,


  • 4 Ryan Boudreaux // Jun 2, 2008 at 6:07 pm


    I found a recipe from Commander’s Palace web site for a Goat Cheese Stone-Ground Grits, you might want to take a look. However, it appears to be from their Las Vegas location.


  • 5 South of the Border // Jun 11, 2008 at 2:27 pm

    Hey Ryan, that recipe was a real winner!!! I had to do a little dodging and weaving to adjust to suit ingredients that I can get here (did you know that lemons are almost unknown down here? Of course, we’re flush with limes…) but wow, delicious.

    And you were right about needing the bread to soak up the sauce. You don’t want to let any of that get away.

    Definitely one to put in the “repeat” file!!

    Thanks again, Buddy.



  • 6 Ryan Boudreaux // Jun 11, 2008 at 3:59 pm

    Glad to hear that you were able to recreate the dish from your geo-location Ed! Just goes to show you that local ingredients can be incorporated or subbed in to make a dish suit what is available. And yes, make sure you have plenty mop sopping up bread too! Thanks for the report!

  • 7 Frank // Jun 12, 2008 at 3:54 pm

    The Goat Cheese Stone-Ground Grits recipe from Commanders looks right.
    I’ll try it and report back.

  • 8 HoneyB // Oct 22, 2009 at 11:09 am

    Definitely trying this! I think shrimp is one of my favs (I definitely blog about it more than any other seafood!)

  • 9 Trix // Oct 22, 2009 at 4:47 pm

    Omg this has me thinking about Mr B’s Bistro bbq shrimp … your version has a LOT less butter, I think that means I can enjoy this dish more often with less guilt! (That’s what I’m gonna tell myself anyway.)

  • 10 C.S. Magor // Oct 24, 2009 at 6:34 am

    Great recipe Ryan, a real winner. No Crystal here, I used another variety, but it came up an absolute treat.

    The lemon I used was a little overripe so it blew out the taste a little, but I mellowed out the flavor with a little extra beer pulled a few slices of the lemon and reduced it down a touch.

    Next time I will choose my fruit more carefully.

  • 11 Sonnenschirme // Mar 16, 2010 at 12:00 am

    Hey very nice blog!!….I’m an instant fan, I have bookmarked you and I’ll be checking back on a regular….See ya

  • 12 ch33k33.m0nk33 // May 14, 2011 at 2:02 am

    Cheers for the recipe! Can’t wait to try this soon – reminds me of my favorite Shrimp New Orleans at Bubba Gump resto.

  • 13 Cajun Shrimp & Lemon // Jun 23, 2011 at 2:35 am

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